Melt: 100 Amazing Adventures in Grilled Cheese by Shane Sanford Kearns Page A
Authors: Shane Sanford Kearns
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Pumpkin Pie
Serves 2
1 ⁄ 2 store-bought 8" pumpkin pie, or 2 cups pumpkin pie filling
3 tablespoons cream cheese
1 tablespoon cinnamon
1 tablespoon cinnamon sugar (see Harvest Fest recipe in Chapter 3 for cinnamon sugar details)
4–6 tablespoons melted sweet butter, for grilling
4 slices cracked wheat bread, or brioche
1 cup gorgonzola cheese, divided
Gorgonzola cheese, pumpkin pie, and cream cheese may not seem like complementing ingredients, but after you taste this sandwich, you’ll have a new appreciation for this totally awesome triumvirate. The addition of the gorgonzola cheese adds a complementary kick to the sweet pumpkin pie while the cream cheese incorporates a cooling effect.
Scoop filling out of half of pumpkin pie, leaving the crust behind.
In a mixing bowl, combine pumpkin pie with cream cheese, cinnamon, and cinnamon sugar. Set aside.
Brush melted butter on the outside of the 4 slices of bread. In a sauté pan, place 2 slices of bread butter side down. Spread 1 ⁄ 2 of the pumpkin mixture on each slice of bread, followed by 1 ⁄ 2 cup of gorgonzola cheese per sandwich. Place the other 2 slices of bread on top, butter side up.
Let sandwiches cook on medium heat for 5 minutes per side or until bread is golden brown.
Cut on the diagonal and serve warm.
The Candy Cane
The Candy Cane
Serves 2–4
1 can Pillsbury Grands! Jr. Golden Layers refrigerated biscuits
1 ⁄ 8 cup crushed peppermint candies or candy canes
1 ⁄ 2 cup ricotta cheese
4 gingersnap cookies, cracked into pea-sized chunks
Around the holidays it seems that everyone is looking for the next peppermint treat. Surprise your guests with this holly, jolly grilled cheese recipe. While these have been created as party sandwiches, you can enjoy them even if your party totals just one!
Bake 4 biscuits according to instructions on packaging. Let cool and then slice horizontally.
Preheat oven to 350°F.
In a mixing bowl, combine crushed peppermint and ricotta cheese.
Distribute gingersnap chunks evenly on bottom half of each biscuit, followed by ricotta/peppermint mixture and top of biscuits.
Bake for 3 minutes on a baking sheet, remove from oven, and serve warm.
Tips from the Stovetop
If you’d like, replace gingersnap cookies with gingerbread cookies to make this grilled cheese sandwich even more festive!
Appendix
Suitable Substitutions
As you’ve looked through the recipes you may have seem some cheeses and breads that looked a little off the beaten path. While you’re ready to take your grilled cheese to the max, for days when you’re not feeling all that daring, or if you just can’t find a particular bread or cheese at your local supermarket, here are some suitable substitutions.
BREADS
In Recipe
Flavor Profile
Suitable Substitute
(chocolate) kuchen bread
sweet, gooey, rich
cinnamon bread
sunflower bread
salty, nutty, earth
harvest whole wheat or multigrain/seven grain
rosemary bread
sweet, pungent, pine-like fragrance
Italian bread
ciabatta rolls
crusty, dense, tangy
rustic roll, sourdough
Tuscany bread
neutral, undistinctive, flat
Italian bread
pugliese bread
crusty, dense
Italian or ciabatta
CHEESES
In Recipe
Flavor Profile
Suitable Substitute
quark cheese
fresh, mild, creamy
sour cream or ricotta
Raclette cheese
strong, aromatic, nutty
Gruyere or Emmentaler
Chaumes cheese
soft, creamy, rich, full-bodied, hazelnut aftertaste
Muenster
Chihuahua cheese
salty, creamy, mild
jack or mild/medium cheddar
marble cheese
mild, moist, creamy
Colby
Manchego cheese
sharp, buttery, nutty
Parmigiano Reggiano
Dubliner cheese
sharp, nutty, robust
extra sharp Cheddar
Cantalet cheese
buttery, nutty, earthy undertones
farmhouse/sharp Cheddar
Copyright © 2012 by F+W Media, Inc. All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.
Published by Adams Media, a division of
Pumpkin Pie
Serves 2
1 ⁄ 2 store-bought 8" pumpkin pie, or 2 cups pumpkin pie filling
3 tablespoons cream cheese
1 tablespoon cinnamon
1 tablespoon cinnamon sugar (see Harvest Fest recipe in Chapter 3 for cinnamon sugar details)
4–6 tablespoons melted sweet butter, for grilling
4 slices cracked wheat bread, or brioche
1 cup gorgonzola cheese, divided
Gorgonzola cheese, pumpkin pie, and cream cheese may not seem like complementing ingredients, but after you taste this sandwich, you’ll have a new appreciation for this totally awesome triumvirate. The addition of the gorgonzola cheese adds a complementary kick to the sweet pumpkin pie while the cream cheese incorporates a cooling effect.
Scoop filling out of half of pumpkin pie, leaving the crust behind.
In a mixing bowl, combine pumpkin pie with cream cheese, cinnamon, and cinnamon sugar. Set aside.
Brush melted butter on the outside of the 4 slices of bread. In a sauté pan, place 2 slices of bread butter side down. Spread 1 ⁄ 2 of the pumpkin mixture on each slice of bread, followed by 1 ⁄ 2 cup of gorgonzola cheese per sandwich. Place the other 2 slices of bread on top, butter side up.
Let sandwiches cook on medium heat for 5 minutes per side or until bread is golden brown.
Cut on the diagonal and serve warm.
The Candy Cane
The Candy Cane
Serves 2–4
1 can Pillsbury Grands! Jr. Golden Layers refrigerated biscuits
1 ⁄ 8 cup crushed peppermint candies or candy canes
1 ⁄ 2 cup ricotta cheese
4 gingersnap cookies, cracked into pea-sized chunks
Around the holidays it seems that everyone is looking for the next peppermint treat. Surprise your guests with this holly, jolly grilled cheese recipe. While these have been created as party sandwiches, you can enjoy them even if your party totals just one!
Bake 4 biscuits according to instructions on packaging. Let cool and then slice horizontally.
Preheat oven to 350°F.
In a mixing bowl, combine crushed peppermint and ricotta cheese.
Distribute gingersnap chunks evenly on bottom half of each biscuit, followed by ricotta/peppermint mixture and top of biscuits.
Bake for 3 minutes on a baking sheet, remove from oven, and serve warm.
Tips from the Stovetop
If you’d like, replace gingersnap cookies with gingerbread cookies to make this grilled cheese sandwich even more festive!
Appendix
Suitable Substitutions
As you’ve looked through the recipes you may have seem some cheeses and breads that looked a little off the beaten path. While you’re ready to take your grilled cheese to the max, for days when you’re not feeling all that daring, or if you just can’t find a particular bread or cheese at your local supermarket, here are some suitable substitutions.
BREADS
In Recipe
Flavor Profile
Suitable Substitute
(chocolate) kuchen bread
sweet, gooey, rich
cinnamon bread
sunflower bread
salty, nutty, earth
harvest whole wheat or multigrain/seven grain
rosemary bread
sweet, pungent, pine-like fragrance
Italian bread
ciabatta rolls
crusty, dense, tangy
rustic roll, sourdough
Tuscany bread
neutral, undistinctive, flat
Italian bread
pugliese bread
crusty, dense
Italian or ciabatta
CHEESES
In Recipe
Flavor Profile
Suitable Substitute
quark cheese
fresh, mild, creamy
sour cream or ricotta
Raclette cheese
strong, aromatic, nutty
Gruyere or Emmentaler
Chaumes cheese
soft, creamy, rich, full-bodied, hazelnut aftertaste
Muenster
Chihuahua cheese
salty, creamy, mild
jack or mild/medium cheddar
marble cheese
mild, moist, creamy
Colby
Manchego cheese
sharp, buttery, nutty
Parmigiano Reggiano
Dubliner cheese
sharp, nutty, robust
extra sharp Cheddar
Cantalet cheese
buttery, nutty, earthy undertones
farmhouse/sharp Cheddar
Copyright © 2012 by F+W Media, Inc. All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.
Published by Adams Media, a division of
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